Turkey rolls with paprika filling

Name: Turkey rolls with paprika filling
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 red peppers (250 g each); 1 (250 g each) green and yellow pepper; 2 1/2 teaspoons (5 g each) Oil; 4 (125 g each) Turkey escalope; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 bunch Parsley; 1/2 potty Thyme; 100 g Cream cheese (16 % fat absolute); 200 ml Vegetable broth (instant); 120 g Long grain rice; 1 (80 g) Onion; 1 tsp (3 g) dark sauce thickener; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 red peppers (250 g each)
1 (250 g each) green and yellow pepper
2 1/2 teaspoons (5 g each) Oil
4 (125 g each) Turkey escalope
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 bunch Parsley
1/2 potty Thyme
100 g Cream cheese (16 % fat absolute)
200 ml Vegetable broth (instant)
120 g Long grain rice
1 (80 g) Onion
1 tsp (3 g) dark sauce thickener
7-10 Tbsp wooden skewers

Directions

1
Clean, quarter and wash the peppers. Peel 1 red pepper thinly with a peeler. Heat 1/2 teaspoon of oil in a pan. Brown the peeled peppers in it. Add some water and cook for about 5 minutes.
2
Wash the turkey escalopes, dab dry and season with salt and pepper. Wash parsley and thyme and chop finely. Mix cream cheese and 2/3 of the herbs and spread on the escalopes. Place peeled peppers on top, roll up and stick together with wooden skewers.
3
Heat 1 teaspoon of oil in a frying pan. Brown the turkey rolls all around. Add stock and cook covered for about 15 minutes. Prepare rice in boiling salted water according to package instructions. Cut the remaining peppers into small pieces.
4
Peel and chop the onion. Heat 1 teaspoon of oil in a saucepan. Sauté the onion and bell pepper in it. Add 5 tablespoons of water. Season with salt and pepper. Add remaining herbs and cook for 5 minutes.
5
Take out the turkey rolls. Bind the sauce with sauce thickener. Cut the rolls into slices and arrange on plates with vegetables and rice.